Food products comprising fat and a starch-containing matter and process for their manufacture

ABSTRACT

Food compositions comprising 15-80% wt of triglycerides of fatty acids, 20-85% wt aStarchy or starch-containing matter and which compositions contain less than 30% wt of moisture, wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55% wt on the total amount of triglycerides, and process for their manufacture.

FIELD OF THE INVENTION

The present invention relates to food compositions which contain fat,and in particular food compositions comprising triglycerides of fattyacids, wherein the composition is low in triglycerides oftrans-unsaturated fatty acids, and which compositions further comprise astarch-containing matter.

BACKGROUND OF THE INVENTION

Food compositions (and in particular savoury food compositions) containin many cases fat and a starch or starchy-like matter. This isespecially the case for particulate and/or pasty compositions likepreparations for instant cream-style soups and sauces, which to a largeextent consist of fat, starch or a starchy matter, and salt andflavourings. Similarly, preparations which upon dilution/heating with anaqueous liquid yield a roux, mainly contain fat and flour (or otherstarch source). Such preparations are often regarded as drypreparations. However, such compositions still may contain aconsiderable amount of water, e.g. as a result of an incompletedehydration process or as a result from water naturally present in theconstituents, such as moisture in flour. The amount of moisture presentin the compositions according to the invention is below 30% wt (based onthe total composition), preferably less than 20% wt, more preferablyless than 10% wt. Such compositions are disclosed e/.g. in EP 112504.

The food compositions as described above are often in the form ofparticles or in pasty form. Particulate in this context is to beunderstood as powder, flakes, cubes, pellets etcetera. Examples of suchproducts are roux and base products for creamy sauces, ingredients forsoups and sauces, etcetera.

The fats in savoury compositions described above usually comprise aconsiderable amount triglycerides of fatty acids (hereinafter for short:triglycerides). Fats are usually mixtures of various triglycerides. Thetype of fat or fat blend used for a given purpose is determined (next toavailability and price) by e.g. the properties the fat has and how itperforms in a given product, and in the manufacture of such product. Thefat should perform well on e.g. taste, melting in the mouth, tastekeepability, but also on ability to be processed into a suitable productas well as performance in the packed product, e.g. keepability (inparticular fat staining for cubes packaged in cardboard).

The triglycerides (which form part or all of the fat) are usuallyobtained from vegetable sources and may have been subjected to varioustreatments, such as fractionation (dry or wet), purification, hardening,interesterification, blending etcetera, to give the fat the desiredproduct properties. Hardening unsaturated fat or triglycerides tosaturated or partially unsaturated fat or triglycerides is in particulara tool used to obtain the desired melting behaviour. In this way, oilsor soft fats can be turned into fats showing more suitable propertiesfor solid or dry formulations.

The hardening process may lead to formation of a certain amount ofso-called trans-unsaturated fatty acids (and/or triglycerides containingsuch trans-unsaturated fatty acids), in short TFA's. For various reasonsit may be desired to reduce or eliminate the amount of trans-unsaturatedfatty acids (and triglycerides thereof in products. For spreads(margerines and the like) a wide range of possible alternative fats andtriglycerides are proposed, as is disclosed in e.g. WO 97/16978 and WO96/39855.

The triglycerides mentioned in such applications frequently containlauric acid (C12 saturated fatty acid). It has been found that when onewishes to find an alternative for the trans-unsaturated fatty acids (andfats containing them) in savoury applications lauric acid is undesired.Lauric acid and triglycerides containing lauric acid may show a range ofdesirable properties, in particular melting behaviour, but in a savouryapplication triglycerides of lauric acid were found to lead to a (soapy)off-flavour, especially after prolonged storage.

Hence, there is a desire for (savoury) food products as described abovewhich contain triglyceride fats which are low in trans-unsaturated fattyacids (e.g. below 5% of the total fats present, preferably less than2%), but which still should perform well in a (savoury) food compositioncomprising carbohydrates, in particular concerning processability, fatstaining, crystallisation, mouthfeel, and other characteristics asmentioned above. Preferably, such product should also be low in lauricacid or triglycerides thereof (e.g. below 10% of the total fats present,preferably less than 3%, most preferably less than 0.5% wt of the totalfats present). As the products which are aimed at will contain a certainproportion of starch-containing matter (including starch itself, it isalso required that the fats as used in the products according to theinvention are easy to process into finished food products with suchstarch-containing matter.

Triglyceride fats can be grouped according to the fatty acids of whichthey consist (i.e. the acyl moiety of triacyl glycerides). Such groupscan be identified by a letter, and herein:

H means saturated fatty acid of 16 carbon atoms or longer (C16+, e.g. upto C24)

U means unsaturated fatty acids in cis conformation (any chain length)

E means unsaturated fatty acids in trans conformation (any chain length)

M means saturated fatty acids of 10-14 carbon atoms (C10-C14)

As the present application is about triglycerides of such fatty acids,the fatty acid composition of the triglycerides is given by for example:

H3 (meaning a triglyceride of 3 saturated fatty acids of 16 or morecarbon atoms)

H2E (meaning a triglyceride of 2 saturated fatty acids of 16 or morecarbon atoms and 1 trans-unsaturated fatty acid)

H2M (meaning a triglyceride of 2 saturated fatty acids of 16 or morecarbon atoms and 1 saturated fatty acid of 10-14 carbon atoms)

H2U (meaning a triglyceride of 2 saturated fatty acids of 16 or morecarbon atoms and 1 cis-unsaturated fatty acid)

HE2 (meaning a triglyceride of 1 saturated fatty acid of 16 or morecarbon atoms and 2 trans-unsaturated fatty acids), and so on for other 3letter codes.

Fat compositions can thus be characterised in containing certain weightpercentages (based on the total amount of triglycerides) oftriglycerides of the above codes.

Although it is mentioned for E and U that they may have any length, itis to be understood that this relates to fatty acids of approx. 8-24carbon atoms, and more usually 16-20 carbon atoms.

SUMMARY OF THE INVENTION

It has now been found that the objectives as given above may be met (atleast in part) by a (savoury) food composition comprising 15-80% wt(preferably 25-70% wt, most preferably 30-60% wt) of triglycerides offatty acids, 20-85% wt (preferably 30-75% wt, most preferably 40-70% wt)of a starch-containing matter and which composition contains less than30% wt (preferably less than 20% wt, more preferably even less than 10%wt) of water, wherein the amount of H3 (triglyceride of 3 saturatedfatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2saturated fatty acids of 16 or more carbon atoms and one cis-unsaturatedfatty acid) taken together is at least 55% wt based on the total amountof triglycerides, preferably at least 65% % wt based on the total amountof triglycerides. In other words: H3+H2U≧55%, preferably ≧65% wt, basedon total triglycerides.

This means that of the total amount of triglycerides present in thecomposition according to this invention at least 55% wt (preferably atleast 65% wt) are triglycerides of fully saturated C16 and longer chains(e.g. C16, C18, C20, C22 and C24) and/or triglycerides containing onecis-unsaturated fatty acid of any chain length and two saturated fattyacids of 16 or more carbon atoms. In connection to this, it is believedthat the dry and/or particulate and/or pasty savoury food compositionsas currently on the market comparable to the compositions according tothe invention contain about 30-50% of such H3+H2U triglycerides as partof their fats.

The starch-containing matter may comprise flour, natural starch, anative starch, chemically or physically modified starch. Asstarch-containing matter can be applied in particular flours, more inparticular flours from wheat, barley, rice, rye, and/or corn,Particularly suited are ungelatinised starches from various origin,including from roots known to contain starchy matter.

When the formulations according to the invention are a roux or basesauce, they can yield a sauce upon dilution/heating with an aqueousliquid.

Following the invention, it is now possible to manufacture a (savoury)food composition comprising 15-80% wt (preferably 25-70% wt) of di-and/or triglycerides of fatty acids, 20-85% wt (preferably 30-75% wt) ofa starch-containing matter and which composition contains less than 30%wt of water (preferably less than 20% wt), wherein the triglycerides areselected such that they contain less than 5%, preferably less than 2% wtof trans-unsaturated fatty acids, and preferably having less than 10% wt(more preferably less than 3%, most preferably less than 0.5%) of lauricacid, and wherein the fats still have appropriate melting andcrystallisation behaviour.

Hence, it is now possible to manufacture e.g. roux-type products whichcontain a large proportion of vegetable fats, which composition issubstantially free from trans-fatty acids or triglycerides thereof.Thus, the invention further relates to a savoury food compositioncomprising 15-80% wt (preferably 25-70% wt) of triglycerides of fattyacids, 20-85% wt (preferably 30-75%) of a starch-containing matter andwhich composition contains less than 30% wt (preferably less than 20%wt) of water, wherein at least 50% of the fats is of vegetable origin,and which composition is substantially free from trans-unsaturated fattyacids or triglycerides thereof. Preferably, the compositions accordingto the invention are substantially free from animal fat.

DETAILED DESCRIPTION OF THE INVENTION

In the composition according to the invention it is preferred that theamount of H3 (triglyceride of 3 saturated fatty acids of 16 or morecarbon atoms) is at least 15% wt based on the total amount oftriglycerides, preferably at least 20%, more preferably at least 25% wt.Likewise, it is preferred that the amount of H2U (triglyceride of 2saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturatedfatty acid) taken together is at least 30% wt (preferably at least 40%wt, more preferably at least 45% wt) based on the total amount oftriglycerides.

Apart from the amounts of H3 and H2U it can be preferred to use fats ofsuch composition in a particular ratio. In this case, the ratio H3/H2Uis preferably between 0.5 and 1.2.

Regarding the basic fatty acid composition, it is preferred that theamount of H (i.e. saturated fatty acids of 16 or more carbon atoms) isbetween 60 and 75% wt based on total amount of fatty acids. Normally,only fatty acids are used with even number of carbon atoms. Similarly,it is preferred that the amount of U (cis-unsaturated fatty acids of anysuitable chain length) is between 20 and 45% wt based on total amount offatty acids.

In the composition according to the invention the amount of palmiticfatty acid (C16:0) in the triglycerides is preferably between 40 and 60%wt based on the total amount of fatty acids.

The invention thus also relates to (savoury) food compositionscomprising the fatblends as set out above. Such (savoury) foodcompositions according to the invention can be any physical format, butthe invention is most suitable for savoury compositions that are in theform of pasty or particulate matter. Particulate matter is herein to beunderstood to comprise e.g. flakes, powder, cubes, pellets, tablets.Preferably, the composition according to the invention is a roux.

Examples of the (savoury) products according to the invention are roux,sauce-base products, and the like. A suitable process for manufacturingsuch products involves heating fat and a flour to a temperature of aboveabout 60° C. (preferably above about 90° C.) for 0.1-300 (typically5-30) minutes, followed by cooling for 1-360 (typically 1-60) minutesand optionally comminution and/or granulation and/or forming into largerbodies. The food compositions can (e.g. in the case when it is a roux)be prepared according to a process similar as is disclosed in EP 112504.

The (savoury) food compositions according to the invention may furthercomprise (e.g. in an amount of 0.1-50% wt) one or more of the followingingredients: herbs and/or spices, tomato powder, vegetable pieces,monosodium glutamate and other components.

EXAMPLE

The table below gives an example with a fat (POs; nr 1) which is adry-fractionated palm stearin with a melting point of approx. 53° C. Thefat P044 (“comp”) is a fat blend obtained by hardening palm oil to amelting point of approx. 44° C., and represents prior art material. Thefatblend “Mix A” was prepared by interesterification of a 60% palm oil,40% rape 68 blend. COMP 1 2 Mix A 100 POs 100 PO44 100 H3 12 34 41 H2E29 0 0 H2M 1 1 1 H2U 21 42 43 HE2 10 0 0 H3/H2U 0.55 0.81 0.95 H 53 6870 E 24 0 0 U 23 32 27 Palmitic 45 60 30 Stearic 7 6 40 H2U:sym/Assym 66 0.5 H3 + H2U 33 76 84

Note: the numbers of all the fats given do not add up to 100%, as someminor amounts of other fats are also present.

The fat blends 1 (POs) and 2 (Mix A) have been developed in order toprovide a fat blend having suitable properties on melting,crystallisation, mouthfeel, fat staining, etcetera, but withoutsubstantial amounts of trans-unsaturated fatty acids, while keeping theamount of lauric acid in the triglycerides low (1% maximum).

Roux

A roux was prepared according to example 1 of EP 112504. The fat blendused was fat blend 1 (POs). The result was a product which was good toprepare and having properties similar to the properties of the productas prepared in example 1 of EP 112504, and having less than 1% wt oftrans fatty acid triglycerides.

A similarly suitable result was obtained using fatblend 2 (mix A)

Comparative Roux

The same roux was made as in the above example, with the exception thatfat COMP from table 1 has been used. The result was a product which wasgood to prepare and having properties similar to the properties of theproduct as prepared in example 1 of EP 112504.

1. Savoury food composition comprising 15-80% wt (preferably 25-70% wt)of triglycerides of fatty acids, 20-85% wt (preferably 30-75%) of astarch-containing matter and which composition contains less than 30% wt(preferably less than 20% wt) of water, wherein the amount of H3(triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) andH2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atomsand 1 cis-unsaturated fatty acid) taken together is at least 55% wtbased on the total amount of triglycerides.
 2. Composition according toclaim 1 wherein said amount of H3+H2U is at least 65% wt based on thetotal amount of triglycerides.
 3. Composition according to claim 1,wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16or more carbon atoms) is at least 15% wt based on the total amount oftriglycerides, preferably at least 20%.
 4. Composition according toclaim 1, wherein the amount of H2U (triglyceride of 2 saturated fattyacids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) takentogether is at least 30% wt (preferably at least 40% wt) based on thetotal amount of triglycerides.
 5. Composition according to claim 1,wherein the ratio H3/H2U is between 0.5 and 1.2.
 6. Compositionaccording to claim 1, wherein the amount of H is between 60 and 75% wtbased on total amount of fatty acids.
 7. Composition according to claim1, wherein the amount of U is between 20 and 45% wt based on totalamount of fatty acids.
 8. Composition according to claim 1, wherein theamount of palmitic fatty acid (C16:0) based on the total amount of fattyacids is between 30 and 70% wt.
 9. Composition according to claim 1wherein the starch-containing matter comprises flour, natural starch,native starch, chemically and/or physically modified starch. 10.Composition according to claim 9, wherein the flour or starch isobtained from wheat, barley, rice, rye, corn and/or roots. 11.Composition according to claim 1, wherein the composition is a pasty orparticulate matter.
 12. Composition according to claim 11, wherein theparticulate matter comprises flakes, granules, powder, cubes, pellets,tablets.
 13. Composition according to claim 1, wherein the compositionis a roux.
 14. Composition according to claim 1, wherein the compositionfurther comprises 0.1-50% wt of salt and/or herbs and/or spices and/ortomato powder and/or vegetable pieces and/or monosodium glutamate.